i. Biography
Seif Chirchi’s work sits at the point where ownership and line cooking still meet. In Seattle, he is co-owner and operator of Joule and Revel, and he also works the line at Relay Restaurant Group restaurants. That split role is the useful fact: the restaurants are shaped both from the business side and from the stove, which matches a style known for nontraditional Korean cuisine and Korean-French-American fare, with familiarity and surprise kept in balance.
Coming Up
Chirchi trained at Western Culinary Institute before moving into restaurant work that began on the floor and behind the bar in several Urbana, Illinois, dining rooms. That early service experience matters in a kitchen career: it teaches pace, sequence, and how a room moves under pressure. He later worked at Alain Ducasse at the Essex House in New York City, New York (2001–2003), where the kitchen side of the trade became more exacting and the technical base more defined. The shift from front-of-house to line work marks the shape of his career: polished, persistent, and built around control. Chirchi later became co-founder / chef at Coupage in Seattle, Washington (2006–2007), a role that combined creative direction with operational accountability. Each step added another layer to the same practice—building a point of view while keeping the machinery of service moving. Today, Seif is co-owner / chef of Joule (since 2007), co-owner / chef of Revel (since 2010), and co-owner / operator of Relay Restaurant Group (since 2007), while also working the line of Relay Restaurant Group restaurants. That combination keeps him inside the daily mechanics of the dining room even as he helps define the restaurants’ broader identity.
Where They Are Now
Chirchi is co-owner and operator of Joule and co-owner and operator of Revel. He is a chef working the line at Relay Restaurant Group restaurants. Taken together, those roles place Chirchi across three connected operations: Joule, Revel, and Relay Restaurant Group. It is a working arrangement that keeps him tied to both management and kitchen execution, with recognition built from sustained hours, consistent standards, and a style that has held its line over time.
Honors
Seif's honors include James Beard Award nomination for Best Chef Northwest (2014) and StarChefs Rising Star Restaurateurs Award (2015). Those honors track the scope of Chirchi’s work: early kitchen discipline, later leadership, and a culinary voice that has helped define his restaurants. In Seattle, his record is notable for continuity—innovation held to rigor, ownership held alongside the ongoing practice of cooking on the line.
Profile updated July 2026
FAQ
Asked of Seif
What is Seif Chirchi's current role?
As of 2026, Seif Chirchi is Co-owner/Chef of Joule.
Where did Seif Chirchi train or study?
Seif Chirchi trained at Western Culinary Institute.
What recognition has Seif Chirchi received?
James Beard Award nomination for Best Chef Northwest (2014).
